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🍽️ Goat Cheese Pastry Pockets with Strawberry Rhubarb Compote

1249 kcal · 30 min · 4 servings

Ingredients

• 4 slices puff pastry (frozen) approx. 15x15 cm each
• 200 g strawberries
• 200 g rhubarb
• 1 tbsp butter
• 75 ml dry white wine
• 1 tbsp lemon juice
• 1 pinch lemon zest
• 1 tbsp thyme
• 1 tbsp honey
• 4 slices goat cheese (approx. 75 g each)
• 1 egg yolk
• pepper (from the mill)

Instructions

1. 1. Let the puff pastry thaw at room temperature.
2. 2. Wash the strawberries and remove the green stems.
3. 3. Cut the strawberries in half or quarters, depending on their size.
4. 4. Wash the rhubarb and remove the leaves and stringy fibers.
5. 5. Cut the rhubarb into small pieces.
6. 6. Heat some butter in a pan.
7. 7. Sauté the rhubarb pieces in the hot butter for a short time.
8. 8. Deglaze the mixture with white wine.
9. 9. Add honey, lemon juice, lemon zest, and thyme.
10. 10. Let the mixture come to a brief boil.
11. 11. Remove the pan from the heat.
12. 12. Let the rhubarb mixture cool down to lukewarm.
13. 13. Gently fold the prepared strawberries into the cooled rhubarb mixture.
14. 14. Preheat the oven to 200 degrees Celsius with fan setting.
15. 15. Place a piece of goat cheese in the center of a puff pastry square.
16. 16. Brush the edges of the pastry with a little egg yolk.
17. 17. Pull the pastry edges up over the cheese.
18. 18. Press the edges firmly together to seal them.
19. 19. Brush the top of the pastry pockets again with egg yolk.
20. 20. Place the pastry pockets on a baking sheet lined with baking paper.
21. 21. Season the pockets with a little pepper.
22. 22. Bake the pockets in the preheated oven for about 20 minutes until golden brown.
23. 23. Remove the finished pockets from the oven.
24. 24. Serve the warm pockets with the strawberry rhubarb compote.

Nutrition per serving

• kcal: 1249
• Protein: 14 g · Fett/Fat: 94 g · Carbs: 85 g